Simple Shrimp Cocktail

Time

6 servings

36	lg. shrimp, cooked, shelled and chilled
6	lettuce leaves, trimmed

Sauce

1/2 cup	catsup
1/2 cup	horseradish
1 tbsp.	Lea & Perrins Worcestershire sauce
1/2 tsp.	salt
1 tbsp.	lemon juice
1/2 tsp.	tabasco sauce

Combine all ingredients to make sauce. Arrange shrimp on lettuce leaf on a small plate. Serve with cocktail sauce on the side for dipping.